Springlane EMMA Notice D'utilisation page 35

Campari-orange sorbet
650 ml orange juice
125 ml Campari
1 egg white
PARFAIT
Apple-Calvados Parfait
375 g apples
juice of 1 lemon
2-3 tbsp. Calvados
1 egg
1 egg yolk
75 g sugar
250 ml cream
Praliné-Parfait
50 g sugar
80 ml water
2 egg yolks
1 packet vanilla sugar
a pinch of orange rind
75 couverture chocolate
60 g nougat
1-2 teaspoons cocoa liqueur or rum
250 ml cream
Combine, pour into canister and begin
cycle. Serve as a refreshing starter.
Peel and core apples, dice finely and
combine with lemon juice. Set aside 1
tbsp., and cook the rest with 1-2 tbsp.
water, puree and leave to cool. Beat
egg white and sugar together in a
water bath until stiff. Whip cream until
stuff and fold into puree. Pour into
canister and start cycle. Add Calvados
and diced apple just before cycle ends.
Serve with blackcurrant or blackberry
sauce.
Heat sugar and water and leave to cool.
Whisk together egg yolk, sugar wa-
ter, vanilla sugar and orange rind until
creamy. Melt chocolate and nougat in
a water bath and combine with egg
yolk mixture, adding the liqueur or rum.
Whip cream and fold into mixture, pour
into canister and start cycle.
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